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Step Away from the Cheez-its and make yourself this Coconut Quinoa…

March 18, 2020 by chrissy@mythankfultable.com

Hello from the world different than it was when we rang it in. I saw a funny post today that said, “I didn’t intend to give up this much for Lent.” Which, was the humor I needed after the last week.

We are officially home from school, and I have thrown myself into a tailspin of bleaching and organizing and sorting. I haven’t been a good sleeper ever, and this hasn’t helped. For some reason controlling the list of crap I need to do in my house is helping. Only the people I love know how long my list is…and the fact that its typed out. Because, yeah… I don’t know. I’ve embraced my nerdness. Love it or leave it.

Now, in the light of all that is going on in the world I am very aware that I am blessed. I have a career where I am home, can still work, and do my part of social distancing. At this moment we are healthy, and if I can keep us this way and prevent us from causing harm to others, that’s the goal. I get that I am fortunate. I do. Wholeheartedly.

That said, I have kind of broken up with Weight Watchers. I have beenhosting a food-party that calls for every processed cheez-product-and-salt-carbs- chocolate-ice-cream-peanut-butter-standing-in-the-kitchen-alone-zone. I haven’t enjoyed bread for real in months. Game on. I baked bread last night and stood there with my children, real salted butter and real homemade strawberry jam and we had a party. I have eaten processed packaged cookies while making a puzzle. We have ordered take out unlike ever before.

I am essentially the swipe right of online dating with food.

However, we are in the “this is going to be for awhile” part of this process. We are five days in. This can not be my new lifestyle. I have worked too hard to eat my way through anxiety and grief. No matter how precious the Cheez its are in my world. (Think Gollum. That’s how I treat that big red box).

I am for using what I have on hand. I am for not wasting the food in my refrigerator. I want to be the culinary project runway and “make it work.” So when I saw a recipe for a creamy coconut quinoa on @kristydenney’s instagram story…I snapped that screenshot as fast as my fingers could.

The idea of quinoa being slowly cooked in coconut milk, with a hint of cinnamon sounded amazing. I changed up the recipe a bit to include shredded coconut, and almond milk. It’s a fairly simple recipe to follow. Similar to steel cut oats, but changed up. I feel like many of my readers may have half a container of quinoa around, so go ahead and grab it and make yourself a comforting breakfast that isn’t processed or fake cheese orange. (Wait, what…you don’t eat snack food for breakfast when you are stressed? Gold star for you…).

This recipe requires you to bring the coconut milk, water, and almond milk to a simmer with coconut, vanilla, and cinnamon, then slowly cook the quinoa. I added a little more almond milk because I didn’t want a crunchy texture…but you can cook it as you like.

Literally the options here are endless. I threw some more coconut and frozen blueberries on mine. Bananas, berries, maple syrup, peanut butter, nuts, more almond milk, whatever makes your heart happy here…go for it. Because, we need a little comfort today. We also need to nourish our hearts and souls and bodies.

Truthfully, most of last week I didn’t cook. Thursday night when we were told we were not going back to school I think my heart broke. As teachers we love our kids. We love our jobs. We love the routine of life as we know it. For some of us we extend our momma hearts to the students who need a momma’s heart. And now…everything looks different.

For a person who finds solace in cooking and feeding others, my heart kind of said, “why bother?”

But, my heart and your heart are resilient. And our kitchens need someone to create in it. Because we have people to feed, and will feed more and soon…because we live with hope, not despair.

My family, I am sending you so much love right now. I am sending you health and comfort, joy in seclusion, and a sense of wonder. I am sending you nourishment for your bodies, and hopefully, your hearts.

Put down the cheez its. They will be waiting for you later. I promise.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Much love,

Chrissy

Click below for printable recipe.

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Creamy Coconut Quinoa

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Creamy coconut quinoa to serve as a base for a breakfast bowl or to eat on its own!

Author: chrissy@mythankfultable.com modified from Kristy Denney’s recipe

Ingredients

Scale

1 Cup uncooked quinoa (I used tricolor because it is what I had on hand) rinse if necessary
13.5 ounce unsweetened Coconut Milk
1/4–1/3 Cup of Water
1/4–1/3 Cup of unsweetened Almond milk (I use the almond cashew blend because its what was in my refrigerator)
1 heaping teaspoon Cinnamon
1 1/2 teaspoon Vanilla Extract
1/4 Cup shredded unsweetened coconut

Instructions

In a saucepan, combine coconut milk, water, cinnamon, and vanilla extract together and bring to a boil.
Reduce liquid to a simmer and add quinoa. Stir to combine, and lower heat to simmer.
Add almond milk and shredded coconut and cook until liquid is absorbed. I stirred frequently but not like you would with risotto.
(In Kristy’s recipe here is where she added collagen peptides…I did not)
Scoop into a bowl and top with whatever your heart desires.
Give yourself a hug from me.

Coconut Biscotti

February 18, 2018 by chrissy@mythankfultable.com

Coconut has so much potential. Growing up, I remember begging my mom to buy a coconut at the grocery store so we could drill holes in it and drain the water out of it. I remember being thrilled as she hammered a big nail into the coconut and tipped it over a glass.

Then she baked it on a cookie sheet, and we ate the flesh. My mom was not a let’s-do-science-experiments-in-the-kitchen kind of mom, but she was always looking for ways to enrich our childhood. Which, is why she is the best.

Coconut Biscotti

Fast forward thirty something years and you can purchase coconut water just like any other beverage. It is packaged and pretty and all of the healthy people love it. We use the oil, we use the flesh, we drink the water. It is, kind of perfect in it’s entirety.

As a kid, other than that experiment in my mom’s kitchen, The only other connections to coconut are mounds and almond joy bars (which I traded for the good candy on trick or treat night), and Pina colada stuff…(which I hated) and that’s it.

Then there was the first time I had a macaroon (Dad’s favorite), and then coconut ice cream, and yes, I remembered that experimental grocery store purchase circa 1980’s…but on a whole new level.

It would make sense that this would lead to me baking coconut biscotti. I am over the top obsessed and until I hit a clunker, I will keep moving forward with this strange compulsion to make every biscotti known to man.

This coconut biscotti is simple in its ingredients, and easy to make. I did dip them in dark chocolate and sprinkle additional coconut on top because they were prettier that way, and dark chocolate and coconut are so lovely together.

The addition of flaked coconut to the dough (I used sweetened because I had it on hand) adds not only a sweetness, and a depth of coconut flavor, but also a chewy texture that compliments the biscotti crunch.

I left half of this batch as is, simple, coconut, and beautiful. The perfect light golden color and the mix of textures.

And then I went there….

I melted some dark chocolate morsels and a tablespoon of Crisco in the microwave and had myself a dipping party.

Don’t judge. Some cookies need dark chocolate. Think Mounds Bars.

Then, because I had the coconut waiting there for me to put away, I went ahead and sprinkled some more on the top. It almost looked like snow, or feathers, either way, it was perfect.

From my childhood memory to the table today, coconut love has been a slow developing life love for this gal. Not only have I embraced it, I am making it a staple in our home.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Coconut Biscotti

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This light coconut biscotti is the perfect blend of crunch and chew. Dipped in dark chocolate and topped with additional coconut puts this biscotti over the top!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
1 Cup White Granulated Sugar
2 Large Eggs
1 Teaspoon Baking Powder
1 Cup Shredded Coconut
1 1/2 Teaspoon Coconut Extract
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 Cups AP Flour

Instructions

Preheat oven to 350*
In a mixer, combine sugar and butter until light and fluffy.
Add eggs and extract and beat until combined.
Add in coconut, baking powder, and flour until combined.
Form dough into two logs, flatten slightly on a Silpat or parchment lined cookie sheet.
Bake for 30 minutes.
Allow Biscotti to cool for ten minutes and slice into one inch pieces.
Flip biscotti on pan, cut side up, and bake for an additional ten minutes.

Dad’s Macaroons

September 5, 2017 by chrissy@mythankfultable.com

Coconut Macaroons

So this weekend I became the official owner of my Father’s vehicle. Which, if you know me is bittersweet. Awesome because I was gifted a vehicle.

Not awesome because it belonged to my Dad.

Who should be driving it himself.

Preferably to go play golf.

If you knew Cliff, he was the perfect mix of grumpy and kind. Mostly grumpy, but the kind part outshined enough to make you say, “Yeah, that’s Cliff.” He was a nursing administrator at a hospital, lead by example, didn’t say more than what needed to be said, listened, problem solved, worked hard, played hard. Loved. Quietly.

When I needed to move home, my parents rearranged their life, let us take over their house, and start over. It enabled me to go back to school for my Masters, and again for my Sixth Level. When I was accepted into the program for my MFA in Writing, I asked my Dad, “Do you really want to sign on for two more years with us?” He did his Dad grin and said, “Get it done.”

Momma’s Goodness

I always call my Dad my anchor and my Mom my nest. Where Mom wants to know how she can help, and jumps in, makes it safe and supportive (more on Norma in another post) Cliff would say, “You need to do this.” Then he would anticipate you to do the right thing. Now.

Coconut Macaroon Batter

I’d be writing papers at two am after I fell asleep putting the kids to bed, and he’d peek my doorway to see if I was ok. He’d nod his head, then leave. That was my Dad.

When my Dad was diagnosed with cancer, We put on our brave faces, asked, “What can we do to help?” and did what we needed to do. We did this for less than a year.

He never complained. Not. Once.

He passed the first week in November. His Christmas cards were already addressed.

The following part is hard to say, but as his daughter, I am so thankful he went as he did.

With dignity and the best quality of life his diagnosis could have offered.

But, as his daughter, I still wake up, almost three years later, and wish I had him for one more day.

Coconut Macaroon Cookies

The best grieving advice I ever got was from my oldest friend, who said, “You expect Christmas to be hard. You don’t anticipate Tuesday to be hard.” I guess that’s just grief. Like an ocean tide, coming in and going out.

When he bough the car, he told my mom, “Give it to Chrissy, then she will be set for awhile.” The paperwork was lined up, all set to go. That’s the kind of Dad I had.

It took me three years to make it mine.

And it has heated seats. My old Honda doesn’t have heated anything!

Sometimes when I cook, or bake, it isn’t because I even want to eat it. (It’s TRUE). Sometimes it serves a higher purpose.

Where some people dread the task of food prep, there is a simple, therapeutic, peaceful beauty to time in my kitchen. I welcome it. It’s my Sunday post church, church, if you know what I mean. Some Sundays, it is my church.

Coconut Macaroon Cookies

The very last recipe my Dad shared with me was for his all time favorite cookie, the Coconut Macaroon.

Baked Coconut Macaroon Cookies

Due to his type of cancer, at one point eating became really difficult. So, when he was able to have a macaroon for the first time again, it was a good sign. Temporary, but I am so thankful for those cookies and what they meant for my father.

SO this rainy morning, even though I am sad, I am thankful. Thankful for the Dad I had as long as I did. Thankful he loved to cook and shared that with me. Thankful for the anchor I was blessed enough to know.

It seems fitting I bake his favorite cookies, doesn’t it?

These are a simple, non piped, chewy, basic macaroon. Mix in one bowl, chill if you like but don’t need to, drop on parchment, and bake cookie. It’s a sweeter cookie, so one is enough. Ok, eat the second one too.

A cookie recipe of few words. Unlike this post. So much like my Dad.

If you aren’t a fan of coconut. I know you are out there. It’s ok. You don’t have to like it or make them. But, I wish for you love and anchors and nests in your life. If you didn’t have one, that you’ll become one, and that our hearts are thankful. Every day a gift.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

Chrissy

Click for Printable Recipe

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Dad’s Macaroons

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A simple mix and drop cookie that would make my Dad’s heart happy.

Author: chrissy@mythankfultable.com

Ingredients

Scale

14 oz Sweetened Condensed Milk
1 Egg White
2 Tsp Vanilla Extract
1– 14 Oz Package Flaked Coconut (Sweetened)

Instructions

Preheat oven to 325*
Line baking sheet with parchment paper.
Mix ingredients in order.
Chill in the refrigerator for 30-60 minutes.
Drop by rounded tsp. (or use a small ice cream scoop). If you don’t want little mounds, flatten slightly.
Bake 15-17 minutes until golden brown.
Cool Cookies on wire rack.

Coconut Chocolate Chunk Zucchini Bread

August 9, 2017 by chrissy@mythankfultable.com

Coconut Chocolate Chunk Zucchini Bread

Have you ever had one of those recipes you can locate at anytime within a matter of seconds? You know, the tried and true and you almost don’t need the recipe but you keep an extra copy of it at arms reach just as a reference? For me, this is that recipe.

This started with an abundance of zuchinni more than a decade ago. We had a fantastic garden in Pennsylvania, as well as access to an amazing farmer’s market. While up to this point I was a zucchini evader (bring on the yellow squash all day…) I found myself growing and then harvesting, especially around this time of summer, an abundance of this green squash.

I am a veggie lover. I prefer “zoodles” to pasta at this point. We had created all sorts of healthy casseroles and zucchini lasagna, and yet…even after donating them to any who would take them, we still had more.

Here is where my life as a zucchini fan changed forever. A family recipe surfaced that included INSTANT PISTACHIO PUDDING, wait, and SHREDDED COCONUT? Squash drop. Sign me up.

Of course I added chocolate chunks. Because, hello? Chocolate chunks and steamy, beautiful bread work. If you are not a fan of coconut, I have to add that you really don’t notice it. I add coconut extract because I love coconut, but you can substitute it for vanilla extract as well. It doesn’t come across as one of those coconut cakes you see around Easter (which, I love, by the way). There is so much texture to the bread already, so I say, just try it. Worst case, you can give it away, and people WILL ask you for the recipe. Because, its that good.

This is a simple one bowl recipe the mixes quickly and easily. However, I must advise if for any reason you are a pre-measurer and want to get stuff done ahead, leave the pudding mix out until you are ready to go. Once upon a time I made zucchini bread with alien green chunks (apparently instant pudding will become pudding if say, there is any moisture at all present). It was good, but not as good.

The pistachio pudding makes the bread a little greener, but it also adds moisture and a nice flavor. I don’t always add additional walnuts to my bread, so the pistachio pudding gives it that nutty kick as well. You can substitute this flavor for vanilla or even chocolate if you feel festive. The bread mixture is versatile.

As for the zucchini, here’s where I do my thing. I like to use a fine grater for this. You can have your big chunkies of squash if you like it, but for me, a fine grate, and squeeze the moisture out. It just makes for me a more aesthetically pleasing bread.

Coconut Chocolate Chunk Zucchini Bread Mixture

You can make this recipe into two loaf pans, or as I do, in many smaller pans (then you have more to share). Either way, the recipe does take almost a full hour to bake, and trust me, you will want to slice into it as soon as it comes out of the oven. And hey, we need to taste the product before we give it away, am I right?

This bread freezes beautifully, so you can make a bunch of these breads and enjoy them later on, when the zucchinis in the super market are skinny and sad, and look road-travel weary. Some vegetables just taste better in the summer when they are fresh and local. Take advantage.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Coconut Chocolate Chunk Zuchinni Bread Finished Product

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Coconut Chocolate Chunk Zucchini Bread

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Deliciously moist zucchini bread with coconut and chocolate chunks! So fantastically

Author: chrissy@mythankfultable.com
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 57 minute
Yield: 2 loaves 1x
Category: Bread
Method: Baking

Ingredients

Scale

3 Eggs
1 C Oil
2 C Sugar

Add:

2 C Finely Grated Zucchini
1 Tbsp Coconut Extract
1 tsp Baking Soda
¼ tsp Baking Powder
1 tsp Salt
3 C Flour
1 Box instant Pistachio Pudding
½ C Shredded Coconut
½ C Chopped Walnuts
½ – 1 C Chocolate Chunks

Instructions

Prepare two loaf pans, combine first three ingredients. Add remaining ingredients until combined. Pour batter into pans.

Bake at 350* for 50-60 minutes